Philip Mihalski has been cooking professionally for twelve years, some of that time spent in New York City at several three star restaurants, including: Park Bistro, featuring French Provençal food, and River Cafþ, operated by noted chef David Burke.
Leaving the Big Apple, Philip worked for a season in France. In Vezelay he honed his culinary skills at L'Esperance for Marc Meneau; in Cannes at Royal Gray under Jacques Chibois, and for Michel Guerard at Les Pres d'Eugenie in Eugenie-Les-Bains.
Then it was on to Seattle. From 1992—1994 Philip was at Tom Douglas's celebrated Dahlia Lounge.
In 1995, Philip became head chef for Marco's Supperclub, a new restaurant in Seattle's Belltown neighborhood. An immediate hit with locals for its eclectic, international food, Marco's was chosen that year by Bon Appetit as one of their "The Best of the Year."
After his successful stint at Marco's, Philip joined the staff at The Ruins, a private dining club, and one of the city's premier catering establishments.
The genesis for Nell's (named after his wife) began in 1999, when Philip worked as sous chef at Saleh al Lago, a top Italian restaurant and Seattle food institution. When Saleh closed the doors after seventeen years of service, Philip took over, and after a short remodel re-opened in November as Nell's.
Since that time Nell's reviews have consistently rated it as one of Seattle's finest restaurants.